Kala Jamun
Up here on the blog today is my kids all -time favorite Indian dessert Kala Jamun. My family loves home-made desserts. Because they say it doesn’t at all tastes like home-made. Instead they at times even ask whether where have I got it from. Actually, though I never had a sweet tooth earlier. But, I always loved making any Indian Mithai or Pies, Pastries and Custard, and it never made me feel low. It’s then when I gave birth to my daughter, I started loving sweets. I craved for sweets badly while I was carrying her. In-fact making mithai boosts me, I can hop into the kitchen any time I crave for Mithai. My little princess loves helping me out whenever I’m up to something and especially if it’s a dessert. In every festival we need something to do everyone’s “Muh Meetha”, We do have Sheer Khurma, Laddoos of variety, Gujiyas, Cakes and Custards but to be honest as far as I’ve seen seeing Gulab Jamun, Kala Jam (referred as stuffed Kala Jamun or jamoon), Rasgulla and Ras Malai is some another level of happiness at any function be it Wedding, Engagement, Eid, Holi or Diwali. Kala Jamun recipe is not always ball shaped but can be made cylindrical as well.
How different is the Kala Jamun recipe from the gulab jamun:
When I was a kid, I often used to get confused whether why are gulab jamun and kala jamun recipe not just called as Gulab Jamun. Later on I found out that they do have differences. Dry kala jamun is a variant of gulab jamun where it makes a use of chenna/paneer, suji, sugar and a dash of dry fruit stuffed inside balls. These stuffed dry jamun are then to be fried and then dip it in the sugar syrup. Also the dessert differs with a slight variation i.e. sugar. Gulab Jamun dough is not kneaded with sugar in khoya and flour, whereas kala jam is kneaded with mentioned ingredients along with sugar. Also, kala jamoon is basically deep fried for longer time on a low flame to give that dark or kala colour but without burning them 🙂
Tips to make Best Kala Jamun at home:
Kala Jamun Ingredients:
Coming down to the ingredients, I’ve used Khowa (Mava/Khoya), Maida (all-purpose flour), Chhena/Paneer, Milk, Ghee or Oil for frying the dough balls, a pinch of Soda bi-carb, Sooji (semolina) and Sugar. These were the ingredients for the dough now for stuffing I’ve used Almonds, Pistachios, Pure Saffron Water (No artificial color I’ve used). I cannot express that aroma of the hot fried dough balls and the sugar syrup i.e. Chaashni. It looks so beautiful when it gets all ready and the spark that just emerges from every Chaandi ki Vark seasoned with dried fruits and saffron. Truly dry Jamun is a blessing one can’t get over of. Without utilising any more minutes, mentioning below the details 🙂
Dry Kala jamun Recipe below:
📖 Recipe
How to make kala jamun step by step:
To prepare syrup for kala jam:
First, prepare syrup by boiling sugar, water, cardamom powder. Once it starts boiling, remove scum if any. Then, Add saffron and boil it for another 12-15 minutes on medium flame.
Preparation of Kala jamun recipe:
- Then, add chenna/ grated paneer, sugar, suji and maida. After that, mix everything well and again, start kneading the mixture with the heels of your hand for good 3-4 minutes. The mixture should be completely grain free and lump free, it should be smooth. If dough is dry add few tbsps. of milk. Do not add to much at a time. (If the khowa is very soft and gives you soft dough, you may not require to add milk).
- Once the kala jam dough is reday, keep it aside for 15 minutes
to stuff the kala jam:
- Once the stuffing is ready, then divide the stuffing into small sized balls. Also, divide the kala jamun dough mixture equal to number of dough balls. For this measure of ingredients, I made 12 big jamuns. So, I divided both, the stuffing as well as the kala jamun dough equally into 12 balls.
- Now, Take one dough ball and press it between your palms, stuff it with made stuffing
- Carefully, seal the stuffing with
- Then, Shape it into smooth balls. Do not apply too much pressure and avoid cracks on jamuns.
- Repeat the same for all the jamoon balls.
To fry kala jamun balls:
- When the oil/ghee is hot, reduce the flame to medium low. Remember, Oil/ghee should be just hot but not smoky. If the oil is too hot the jamuns will burn and remain uncooked within. Gently slide the jamuns in the oil.
- Firstly, jamuns will sink at bottom, after few seconds it will float on the top and puff up.
- Then, gently, keep stirring jamuns with ladle so that they get evenly fried. Fry them till they are dark brown. Once done carefully take them out on absorbent paper and drop them in hot sugar syrup. Sugar syrup should be hot, not extremely hot. Repeat the same for all the jamuns but do not add too many jamuns for frying at a time.
- Once they are ready in sugar syrup, keep kala jam aside. Allow the kala jamuns to soak the sugar syrup well, at-least for 2 hour or so.
- Serve them warm garnished with silver paper and slivered pistachios and almonds. Enjoy kala jam, warm or cold.
